Artichoke, Mushroom and and Beef Burritos
These are delicious, incredibly flavourful burritos. They are also incredibly healthy - very low in calories. Your guests won't care about that, though, as these are so good.
- 1 cup Onion chopped
- 2 Bell Peppers chopped
- 1 cup Celery chopped
- 1/2 pound Mushrooms sliced
- 8 oz Ground Beef 95% lean
- 1 cup Artichoke Hearts canned in water
- 1/2 cup Ricotta Cheese light
- 1 teaspoon Rosemary ground
- 1 teaspoon Thyme
- 1 teaspoon Cumin ground
- 1 teaspoon Coriander ground
- 1 teaspoon Salt
- 1 teaspoon Black Pepper ground
- 1 teaspoon Chili Powder
- 4 dashes Liquid Smoke
- 1/2 cup Cilantro leaves, fresh, chopped
- 1/2 cup Parsley fresh, chopped
- 1 1/2 Lemons juiced
- Spray a dutch oven or a large cooking pot with a few sprays of cooking spray; put onion, peppers, celery and mushrooms in. Cook until soft, stirring frequently, about 30 minutes. When cooked, remove from the pot and set aside. Drain off and discard any liquid remaining.
- Give the large pot another spray or two of cooking spray, add ground beef and cook until browned. Chop artichoke hearts up coarsely and stir into ground beef along with ricotta.
- Add the veggie mixture back into the pot with the beef mixture. Season with the rosemary, thyme, cumin, ground coriander, fresh coriander leaves, fresh parsley, salt, pepper, few slashes liquid smoke, 1 1/2 lemons squeezed, bit of chili powder or chipotle powder. Stir, and sauté a bit to develop the flavours.
- Serve on wraps along with items such as mashed squash (a tablespoon or two of a squash such as butternut spread on burrito wrap before applying any other filling), shredded lettuce, shredded low-fat cheese, low-fat sour cream, avocado slices, chopped tomato, hot sauces.
Makes 8 cups of filling. You effectively use in practice only about 1/4 cup on a burrito in order to leave room for other toppings such as fresh veg, etc.. So that's 32 servings. You can freeze some of the filling for another few rounds of work-free burritos some time in the future. Instead of artichoke hearts, you can use pieces. The veggies will give off enough liquid so that you don't need any oil, especially once the mushrooms start cooking. If you are worried about them drying out before that, add a tablespoon or two of white wine. (You can do them all in a pressure cooker for 15 minutes to save time.) Instead of discarding any remaining liquid from the veggies, consider freezing it for soups as it's very flavourful. Feel free to adjust / tone down / fire up the flavouring to suit your tastes. Feel free to add some diced hot chiles to the veggie mixture if you wish.
Tried this recipe?Let us know how it was!